不同减菌方式对滩羊肉制品货架期的影响
对照组1、2分别在正常环境下加工后进行微波杀菌和高压灭菌，包装好后置于0～5 ℃贮藏。在贮藏第0、7、14、21、28、35天时检测各组样品的菌落总数、pH值、总挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量、硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARs）值及水分分布的变化。结果表明：在贮藏过程中，减菌处理的羊肉制品的各项理化指标均优于微波杀菌和高压灭菌，说明采用栅栏技术的减菌处理方法是适用于低温羊肉制品的最佳杀菌方式。经减菌处理的白切羊肉和凉手抓羊肉的货架期为30 d，椒盐羊肝的货架期为28 d，酱羊肉和酱羊头肉的货架期为35 d。
关键词：滩羊肉；栅栏技术；货架期；菌落总数；总挥发性盐基氮
Effect of Different Sterilization Methods on the Shelf Life of Mutton Products from Tan Sheep
NIU Jia， CHEN Hui， LUO Ruiming*
（College of Agriculture， Ningxia University， Yinchuan 750021， China）
Abstract： Boiled mutton， hand-grasped mutton， mutton liver with spiced salt， sauced mutton and sauced sheep head meat were made by segmentation， cutting and cooking and then stored in sealed polypropylene boxes. The experiment included two groups： the experimental group was subjected to aseptic segmentation and cutting through UV light exposure and by using an air filtration system， and sterilized by UV light to reduce bacterial populations during processing and packaging， while the control groups 1 and 2 were processed in normal environment and sterilized by microwave irradiation and autoclaving， respectively， and both were stored at 0–5 ℃ after packaging. After 0， 7， 14， 21， 28 and 35 days of storage， the total colony number， pH value， total volatile basic nitrogen （TVB-N） content， thiobarbituric acid reactive substance （TBARs） content and water distribution were measured on all samples. The physicochemical properties of the experimental group were better than those of the control groups. Thus， this study illustrated that sterilization using hurdle technology was the most suitable for low-temperature mutton products. The shelf life of boiled mutton and hand-grasped mutton in the experimental group was 30 days， that of mutton liver with spiced salt was 28 days， and that of sauced mutton and sauced sheep head meat was 35 days.
Key words： Tan sheep； hurdle technology； shelf life； total colony number； total volatile basic nitrogen （TVB-N）
DOI：10.7506/rlyj1001-8123-201707007
中圖分类号：TS251.1 文献标志码：A文章编号：1001-8123（2017）07-0034-10
引文格式：
牛佳， 陈辉， 罗瑞明. 不同减菌方式对滩羊肉制品货架期的影响[J]. 肉类研究， 2017， 31（7）： 34-43. DOI：10.7506/rlyj1001-8123-201707007. http：//www.rlyj.pub
NIU Jia， CHEN Hui， LUO Ruiming. Effect of different sterilization methods on the shelf life of mutton products from Tan sheep[J]. Meat Research， 2017， 31（7）： 34-43. DOI：10.7506/rlyj1001-8123-201707007. http：//www.rlyj.pub